Keto Carrot Cake


Keto Carrot Cake

Works as a round cake or as cupcakes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Desserts
Cuisine: US
Keyword: Amanda Balle, Keto Chow, Snickerdoodle
Keto Chow Flavor: Snickerdoodle
Recipe Creator: Amanda Balle
Servings: 16 cupcakes
Calories: 137kcal
Author: Amanda



Cream Cheese Frosting



  • Mix together (immersion blender works great) butter, sweeteners and the eggs.
  • Add the ketochow, almond flour, baking powder, and cinnamon and blend again
  • Add carrots and blend for the last time.
  • Add batter to buttered pan or baking dish (see note)
  • Bake on 350 for 30-35 minutes or until cake bounces back when you touch it.


  • Blend with immersion or whip together until thick and smooth


You can make this in basically any kind of pan but the baking time will vary. I used a 10 inch round pan and also a cupcake pan with papers. My cupcakes took half the time. Makes roughly 16 cupcakes You may use one kind of sweetener if you wish.
Nutrition Facts
Keto Carrot Cake
Amount Per Serving (49 g)
Calories 137 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Saturated Fat 6.4g40%
Trans Fat 0.35g
Polyunsaturated Fat 0.98g
Monounsaturated Fat 4.18g
Cholesterol 74.38mg25%
Sodium 186.3mg8%
Potassium 158.07mg5%
Carbohydrates 11.3g4%
Fiber 1.02g4%
Sugar 0.81g1%
Protein 4.6g9%
Vitamin A 466.23IU9%
Vitamin C 8.61mg10%
Calcium 128.67mg13%
Iron 0.056mg0%
Sugar Alcohol 8.82g
Net Carbs 1.42g
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 49g | Calories: 137kcal | Carbohydrates: 11.3g | Protein: 4.6g | Fat: 12.6g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.98g | Monounsaturated Fat: 4.18g | Trans Fat: 0.35g | Cholesterol: 74.38mg | Sodium: 186.3mg | Potassium: 158.07mg | Fiber: 1.02g | Sugar: 0.81g | Vitamin A: 466.23IU | Vitamin C: 8.61mg | Calcium: 128.67mg | Iron: 0.056mg | Sugar Alcohol: 8.82g | Net Carbs: 1.42g

Photos by Sarah DeYoung Photography

Photos by Photography by Lindsay